This beautiful Strawberry Vanilla Cake has warm vanilla and sweet strawberries in every bite! It's perfect for Spring, Summer, or anytime! Since it uses freeze-dried berries in the frosting, you can have a taste of berry season year-round with this cake!
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This Strawberry Vanilla Cake has two layers of fluffy, flavorful vanilla cake paired with strawberry cream cheese frosting! This cake is gorgeous thanks to the color from the freeze-dried strawberries, and it's a total crowd-pleaser!
If you enjoy this recipe, you might also like to check out the recipes for my Lemon Blackberry Cake, Strawberry Whipped Cream Cake, and Lemon Lavender Cake!
Ingredients
Here's everything you need to whip up this gorgeous cake! Measurements for each of the ingredients are listed in the recipe card, below.
Vanilla Cake Ingredients
- Cake Flour - Provides structure and moisture for the cake. In a pinch you can substitute with all-purpose flour, your cake just won't be quite as fluffy or tender.
- Baking Powder & Baking Soda - Provide leavening for the cake.
- Salt - Helps to balance and enhance the flavor of the cake.
- Granulated Sugar - For sweetness and keeping the cake soft and moist.
- Unsalted Butter - For moisture and richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be softened.
- Eggs and Egg Whites - Provide the cake with structure, additional leavening, and a little richness. Your eggs should be at room temperature when you use them, but the yolks will separate better from the whites while they're still cold.
- Vanilla Bean Paste - For lovely flavor and little black flecks of vanilla bean in your cake! This is the primary flavoring for the cake, so if you don't want to use paste, use an equal measure of your best quality vanilla extract.
- Buttermilk - For flavor, richness, and moisture. You want your buttermilk to be at room temperature. The buttermilk lends the cake such a soft texture!
Hint: No buttermilk? See the recipe notes in the recipe card, below, for a quick substitution! Also, if you're looking for a recipe to use the two leftover egg yolks, check out my Caramel Cookies or Strawberry Jam Cookies! My 15+ Recipes Using Egg Yolks post has lots of good ideas.
Strawberry Cream Cheese Frosting Ingredients
- Freeze-Dried Strawberries - You'll need one 0.7 ounce bag (about 20 grams) of freeze-dried strawberries for this recipe. Make sure that you're using freeze-dried berries, as they're free of moisture and will process into a powder. Regular "dried" strawberries will not!
- Cream Cheese - You can't make cream cheese frosting without it! You want it to be softened. I used full fat cream cheese.
- Unsalted Butter - For smooth richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be softened.
- Salt - To balance and enhance the flavors of the frosting.
- Powdered Sugar - For sweetness, and because it dissolves completely, giving your frosting a smooth, creamy texture. I sift my powdered sugar so that the frosting doesn't have any lumps.
- Vanilla Extract - For flavor. If you prefer, you can use strawberry extract instead.
Instructions
Here are some photos to help you see each step in the process of making this cake! This section is meant only as an overview--see the recipe card, below, for full detailed instructions.
- Combine the butter and sugar and beat until light and fluffy.
- Add eggs and vanilla bean paste and beat to combine.
- Alternate additions of the dry ingredients and buttermilk and mix to combine.
- Divide the batter evenly between two greased cake pans and bake until golden. *Full baking instructions included in recipe card, below.*
- Beat butter and cream cheese until smooth. Add salt and powdered sugar and mix to combine.
- Add freeze-dried strawberry powder and vanilla extract (or strawberry extract) and beat to combine. *Full instructions in recipe card, below.*
Equipment
Here are a few things that I used when making this recipe:
- Food Processor - Unfortunately there's no way around it...if you want to process the freeze-dried strawberries into a powder, you'll need a food processor. A small/mini food processor will work best. If you have a larger food processor, definitely use the smallest bowl insert that you have.
- 8-inch Round Cake Pans - This recipe is written for an 8-inch 2-layer cake. I suggest using pans that are light in color to avoid overbaking the cakes (as darker pans bake the cake faster).
- Kitchen Scale - You can just eyeball it, but a scale will help to ensure you have the same amount of batter in each pan so they bake evenly.
- Offset Spatula - Not a necessity, but very handy to spread the frosting while keeping your fingers out of the way!
Storage
If you'd like to make the cakes in advance, you can bake them the day before, wrap them well, and leave them on your counter to frost the next day. Storing the unfrosted cakes in the refrigerator may dry them out. For longer-term storage, make sure that the cakes are completely cool, wrap tightly, and you can freeze them for up to three months. Just thaw in the refrigerator overnight, then frost.
Once the cake is frosted, I store mine in the refrigerator, where it will keep for up to five days. Once sliced, I'll press some plastic wrap up against the cut edges of the cake to help it from getting dry. The frosting is quite firm when cold, so take the cake out of the fridge about an hour before you want to serve it.
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Strawberry Vanilla Cake
This Strawberry Vanilla Cake has two layers of fluffy, flavorful vanilla cake paired with strawberry cream cheese frosting! This cake is gorgeous thanks to the color from the freeze-dried strawberries, and it's a total crowd-pleaser!
Ingredients
Vanilla Cake
- 2 ¾ cups cake flour (see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs, at room temperature
- 2 egg whites, at room temperature (see note)
- 2 teaspoons vanilla bean paste (see note)
- 1 cup buttermilk, at room temperature
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries (see note)
- 8 ounces cream cheese (I used full fat)
- ½ cup unsalted butter, softened
- pinch salt
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (or use strawberry extract)
Instructions
For Cake
- Preheat oven to 350° F. Grease two 8-inch round cake pans and set aside.
- In a medium bowl, combine the dry ingredients and set aside.2 ¾ cups cake flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer, combine the butter and sugar. Beat on medium speed until light and fluffy, at least three minutes. Scrape down the beater and sides of the bowl as needed.1 ½ cups granulated sugar, 1 ¼ cups unsalted butter, softened
- Add the whole eggs one at a time, allowing the first egg to incorporate before adding the second. Add the egg whites and vanilla bean paste (see note) and beat to combine.2 eggs, at room temperature, 2 teaspoons vanilla bean paste, 2 egg whites, at room temperature
- Alternate adding the dry ingredients with the buttermilk: with the mixer running on low, gradually add half the dry ingredients, followed by gradually adding the buttermilk, then the remaining dry ingredients. Mix just until incorporated, taking care not to overmix.1 cup buttermilk, at room temperature
- Divide the batter evenly among the prepared pans (a kitchen scale helps with this; see note). Bake until golden and a toothpick inserted in the center comes out clean, or with a few moist crumbs attached, 35-40 minutes.Check the cakes as they bake to check for overbrowning. If the cakes are starting to get too dark on top, just tent the pans with aluminum foil. Allow the cakes to cool at least ten minutes in the pans before removing to a wire rack to cool completely.
- If you'd like to make the cakes in advance, you can bake them the day before, wrap them well, and leave them on your counter to frost the next day. Storing the unfrosted cakes in the refrigerator may dry them out. For longer-term storage, make sure that the cakes are completely cool, wrap tightly, and you can freeze them for up to three months. Just thaw in the refrigerator overnight, then frost.
For Frosting
- In the bowl of a food processor, pulse the freeze-dried strawberries (see note) as finely as possible. Set aside.1 cup freeze-dried strawberries
- In the bowl of a stand mixer combine the room temperature cream cheese and butter. Beat until smooth and creamy.8 ounces cream cheese, ½ cup unsalted butter, softened
- Add the salt, then with the mixer running on low, gradually add the powdered sugar and mix until incorporated.pinch salt, 3 cups powdered sugar, sifted
- Add the freeze-dried strawberry powder and vanilla extract (or strawberry extract) and mix until thoroughly combined. If the frosting is too thick, you can add a tablespoon or two of milk to thin it out. If too thin, add a bit more powdered sugar until you reach the desired consistency. Keep in mind that temperature plays a role in the consistency of the frosting as well.1 teaspoon vanilla extract
- If not using the frosting immediately, place it in an airtight container and it will keep in the refrigerator for up to a week. You'll have to take the frosting out of the fridge to warm up for it to be a spreadable/pipeable consistency. If necessary, the frosting can be re-whipped to a smooth consistency.
- Make sure the cake is completely cool before you frost it. Top with fresh strawberries, if desired.
- The frosted cake will keep for up to five days in the refrigerator. I press plastic wrap up against the cut edges of the cake to help it from getting dry. The frosting is quite firm when cold, so take the cake out of the fridge about an hour before you want to serve it.Enjoy!
Notes
Note on cake flour - Provides structure and moisture for the cake. In a pinch you can substitute with all-purpose flour, your cake just won't be quite as fluffy or tender.
Note on leftover egg yolks - If you're looking for a recipe to use the two leftover egg yolks, check out my Caramel Cookies or Strawberry Jam Cookies! My 15+ Recipes Using Egg Yolks post also has lots of good ideas.
Note on vanilla bean paste - This is the primary flavoring for the cake, so if you don't want to use paste, use an equal measure of your best quality vanilla extract.
Note on buttermilk - If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and white vinegar or lemon juice. For this recipe, pour 1 teaspoon white vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 cup line. Let sit for 5 minutes, then it's ready for use!
Note on cake pans - This recipe is written for an 8-inch two-layer cake. I suggest using pans that are light in color to avoid overbaking the cakes (as darker pans bake the cake faster).
Note on kitchen scale - You can just eyeball it, but a scale will help to ensure you have the same amount of batter in each pan so they bake evenly and are equal height.
Note on freeze-dried strawberries - You'll need one 0.7 ounce bag (about 20 grams) of freeze-dried strawberries for this recipe. Make sure that you're using *freeze-dried* berries, as they're free of moisture and will process into a powder. Regular "dried" strawberries will not!
Nutrition Estimate
Serving: 1 sliceCalories: 727kcalCarbohydrates: 96gProtein: 7gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 120mgSodium: 300mgPotassium: 371mgFiber: 3gSugar: 70gVitamin A: 1154IUVitamin C: 241mgCalcium: 92mgIron: 5mg
Nutrition information is provided as a courtesy and is only an estimate.
Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
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